Scripture Cake - cooking recipe

Ingredients

1 c. Judges 5:25 (last clause: butter or margarine)
1 3/4 c. Jeremiah 6:20 (sugar)
1/4 c. Proverbs 24:13 (honey)
6 Job 39:14 (eggs)
1 Kings 10:2 (1 1/2 tsp. ground cinnamon, 1/2 tsp. ground cloves, 1 tsp. ground allspice and 1 tsp. ground nutmeg)
Amos 4:5 (3 tsp. baking powder and 1 tsp. baking soda)
1 tsp. Leviticus 2:13 (salt)
3 3/4 c. 1 Kings 4:22 (all-purpose flour)
1 c. Judges 5:25 (we substituted cold buttermilk)
2 c. 1 Samuel 30:12 (raisins)
2 c. Revelation 6:13 (cut up dried figs)
1 c. Numbers 17:8 (chopped almonds)

Preparation

Preheat Leviticus 2:4 (oven) to 300\u00b0.
Heavily grease and flour verse 5 (two 9 x 5 x 3-inch loaf pans or 10-inch tube or Bundt pan).
In large bowl with electric mixer set at medium speed, beat softened butter with sugar.
Lower speed and add honey.
Add eggs one at a time.
In a large bowl, combine 3 1/4 cups flour, 3 teaspoons baking powder and 1 teaspoon baking soda.
Now add spices, mixing well.
Add dry ingredients alternately with buttermilk to batter.
Using remaining 1/2 cup flour, raisins, figs and almonds, mix these, then fold gently into batter.
Pour batter into pan.
Bake 1 1/2 hours or until a cake tester comes out clean. Allow to cool in pan 30 minutes, then turn out onto plate to cool completely.